These gluten-free cranberry chocolate chip scones offer a delightful mix of sweetness from dried cranberries and richness from Pascha's 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips. The vegan recipe uses almond flour and plant-based butter, resulting in a tender texture. After forming the dough and chilling it, the scones are baked until golden brown and can be drizzled with melted chocolate for extra flavor. Perfect for brunch or a snack, they can be customized with additional sweetness or different types of chocolate.

This recipe was created by Our Radiant Life as part of Pascha Chocolates Bake Off Competition.

Ingredients

• 2 cups Almond Flour
• 1/2 cup Primal Palate Gluten-free All-Purpose Flour
• 6 tbsp Miyoko's Plant Milk Butter (unsalted, cold, cut into small cubes)
• 1 tbsp Maple Sugar
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon
• 1 cup Unsweetened Almond Milk 
• 1/2 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
• 1/2 cup Organic Dried Cranberries
• 1/4 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips (optional for drizzling)

Directions

1. In a food processor add the almond flour, GF flour, maple sugar, cinnamon, and baking powder.
2. Pulse twice to combine all the dry ingredients.
3. Next add in the butter and pulse until the butter is about the size of a pea.
4. Add in the vanilla extract and the almond milk.
5. Pulse until a dough ball forms. It will be sticky.
6. Add the dough to a large mixing bowl and then add the chocolate chips and cranberries.
7. Gently mix until everything is combined. You do not want to over mix.
8. Place the dough on a piece of plastic wrap, wrap up and set in fridge for at least one hour.
9. Heat oven to 400 degrees.
10. Line a baking sheet with parchment paper.
11. On a separate piece of parchment paper, place the dough ball.
12. With your hands, shape into a circle about 8 inches in diameter and about 1/2-1 inch high.
13. Cut dough horizontal and then vertical, giving you four sections.
14. Cut each section in half, this should result in 8 triangles.
15. Place each scone on the lined baking sheet.
16. Bake for about 15 minutes. The scones will still be a bit soft to touch but should start to look golden brown.
17. Remove from oven and allow to cool for 5 minutes before serving.
18. Optional: With the 1/4C of chocolate chips, heat in a microwave at 30 second intervals until the chocolate is melted and smooth. With a spoon, drizzle the chocolate over the scones for an extra kick.

Notes

You can serve these right away or store in an airtight container with a piece of parchment separating the layers. You can use white chocolate in this recipe as well for a bit of a holiday flair. These scones are not that sweet because the chocolate and cranberries bring in that extra bit of sweetness. Feel free to add more maple sugar if you would like yours more on the sweeter side.